Andy Waters’ take on chicken nuggets is an interesting one – he uses cheese and onion crisps to create a flavourful coating for the meat, with apple in the filling to add a hint of sweetness. The festive shapes will add a Christmassy touch to this dish!
Place all the ingredients for the filling in a blender and pulse for a few seconds.
Scrape the mixture out of the blender and onto a clean surface that has been floured. Shape the mixture into a flat disc - approximately 1cm thick. Get the kids involved for this next part – give them a range of festive cutters to use to cut out their nuggets from the mixture.
On a tray, mix the cheese and onion crisps with the breadcrumbs. Let your little helpers then roll their festive nuggets in the coating, ensuring the filling is covered all over.
Place a pan over a medium heat and add oil. When the oil is hot, add the nuggets. Cook for 6 minutes, turning occasionally. They should be a golden-brown colour and cooked through, with no pink showing.
Once cooked, drain the nuggets on absorbent kitchen towel. Serve immediately with your choice of dipping sauce.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.